White Rose Cocktail

White Rose Cocktail
The Juice of 1/4 Orange. (Juice 1/4 Orange)
The Juice of 1/4 Lemon or 1/2 Lime. (Juice 1/4 Lemon)
The White of 1 Egg.
1/4 Maraschino. (1/2 oz Luxardo Maraschino)
3/4 Dry Gin. (1 1/2 oz Bols Genever)
Shake well and strain into medium size glass.
Source: Hugo Ensslin, “Recipes for Mixed Drinks” 1916-1917

I’ve made this cocktail a few times at Alembic Bar Savoy Nights, and customers always really enjoy it.

Having been there, and done that, I thought I’d change up the gin.

I’ve been intrigued by the use of Genever in Sour cocktails, but hadn’t really tried one with egg white and/or Maraschino liqueur. However, given the friendliness of Genever to these ingredients, it didn’t seem like that big a chance to take.

After trying it, though, I have to say I definitely preferred the dry gin version I’ve made at Alembic. The well gin there is Beefeater, and this is a great Beefeater cocktail. Maybe not so much a great Genever Sour, but your mileage may vary.

Give it a try and let me know what you think.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.